Pomegranate, Salted Caramel and White Chocolate Pan Cookie

Delicious. Is just what this delightful pan cookie was. I have been wanting to make one of these for a while now, and it certainly did not disappoint. Crispy on the outside, soft and gooey on the inside, plus the addition of creamy salted caramel = YUM!

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 The combination of the sweet white chocolate, salty caramel, and the fresh little pops of the pomegranate seeds were a really great mix together. However, I also made smaller cookies on their own, which were delicious, but very, very soft, due to the amount of salted caramel I added! This combination is perfect for a pan cookie, topped with more pomegranate and some ice cream. Plus, these are so easy to make, and are a great dessert to share, or not to share 😉

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 Pomegranate, Salted Caramel and White Chocolate Pan Cookie: 

Makes 1 pan cookie, and approximately 12 smaller cookies. You could halve this recipe for the pan cookie only.

  • 125g butter, chopped and softened, not melted
  • 1/2 cup brown sugar, tightly packed
  • 1/2 cup castor (white) sugar
  • ½ tsp vanilla bean paste/natural extract
  • 1 egg
  • 1 3/4  cup self-raising flour
  • Pinch of sea salt
  • 250g good quality white choc chips
  • 2 tbs salted caramel (I used a homemade one, but you could also use Dulce de Leche, Nestle Top ‘N’ Fill Caramel)
  • Seeds of ½ a pomegranate

Preheat the oven to 160c. Grease a small non-stick pan (I used a 17cm pan) with butter, and set aside. Beat the butter and sugar together until pale and creamy, approximately 3-4 minutes. Add the vanilla, and the eggs, one at a time until well combined. Stir in the flour with a wooden spoon, until completely mixed. Add the chocolate, salted caramel and pomegranate seeds, and mix well. Spoon mixture into prepared pan, filling it to the top, and smooth over mixture with a spoon. Place in pre-heated oven, and bake for 15-20 minutes, or until golden. Let cool for 5 minutes, and top with more pomegranate seeds and ice cream. Enjoy!

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FYI – you could easily use a bigger or smaller pan for this recipe, you would just need to adjust the cooking time, and keep an eye out for when the cookie is golden, or to your liking 🙂 Also, sorry for the crappy photos. I had to quickly snap away before the sun went down!

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